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Whole Wheat Banana Walnut Chocolate Muffins

Whole Wheat Banana Walnut Muffins


  • Banana (Robusta) | Fully Ripe/Spotted | Medium Sized  -> 2 nos
  • Wheat Flour -> 3/4 cup
  • Walnut Chopped -> 1/4 cup
  • Jaggery -> 1/3 cup
  • Cooking oil (with less color and flavor) -> 2 tablespoons
  • Almond Butter (if not available add Cooking oil itself) -> 1 tablespoon 
  • Baking Powder -> 1/2 teaspoon
  • Baking Soda -> 1/2 teaspoon
  • Vannila Essence -> 1/2 teaspoon
  • Cocoa Powder -> 2 tablespoons
  • Pinch of salt

Preparation Steps:

  1. Prepare Dry Ingredients: Mix the dry ingredients (Wheat Flour, Baking Soda, Baking Powder, Cocoa). Sieve the mix and keep it aside.
  2. Prepare Wet Ingredients: In a separate vessel mash the Banana’s. Add Jaggery, oil and mix well. Add Vanilla essence, salt and mix again.
  3. Roast the walnut slightly and chop them.
  4. Pre-heat the oven/Microwave at 180 C in conventional mode.
  5. Mix the Dry and Wet Ingredients prepared earlier. Fold the mixture slowly (Do not knead it, just fold).
  6. Add the Chopped walnut inside the mixture (Keep little aside for topping).
  7. Grease the muffin mold with oil. Fill 3/4th of the mold with the mixture and top it with chopped walnuts (grease your fingers and gently tap the mixture in the mold).
  8. Cook it for 15-18 minutes at 180 C (Use toothpick to check if cooked after 15 mins. Insert the toothpick from top to bottom of the muffin and remove it. If the toothpick comes out non sticky then the muffins are cooked and ready).
  9. Let the muffins cool down. Consume within 2 days or keep in Fridge and consume within 4-5 days.

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